Pineapple Chicken and Rice is the kind of dish you make once, and it instantly becomes a family favorite. The combination of juicy chicken, sweet pineapple, and savory soy sauce comes together in perfect harmony, effortlessly elevating a humble bowl of rice into an exciting dinner you’ll crave again and again. Whether you use fresh or canned pineapple, the flavors meld into something vibrant and memorable, with pops of color from red bell pepper and a glossy sauce that coats every bite. It’s quick, incredibly satisfying, and tastes like a tropical getaway right at your dinner table.
Ingredients You’ll Need
This recipe is wonderfully approachable, relying on simple yet essential ingredients that each play a delicious role. Their flavors and textures unite to create the mouthwatering Pineapple Chicken and Rice you’ll want on repeat.
- Chicken breasts: Bite-sized pieces cook quickly and soak up all the delicious sauce, keeping every bite juicy.
- Olive oil: Just enough to brown the chicken and give it a golden, flavorful crust.
- Red bell pepper: Adds sweetness, a gentle crunch, and a burst of color to the dish.
- Diced pineapple: Use fresh or canned for a sweet-tart contrast; drain well if using canned so your sauce isn’t watered down.
- Cooked jasmine or white rice: Fluffy rice serves as the perfect foundation, absorbing the sauce beautifully.
- Low-sodium soy sauce: Brings deep umami and saltiness while letting you control the seasoning.
- Honey: Adds a touch of natural sweetness that complements the pineapple and balances the savory flavors.
- Rice vinegar: Brightens up the sauce and enhances every ingredient.
- Garlic: Two cloves, finely minced, infuse the dish with aromatic flair.
- Fresh ginger: Lends subtle heat and zing; using fresh really makes a difference!
- Cornstarch slurry (cornstarch + water): Thickens the sauce to that perfect glossy finish.
- Green onions: Sliced and tossed in at the end, they bring freshness and a gentle bite.
- Sesame seeds (optional): A sprinkle on top gives a light crunch and looks gorgeous for serving.
How to Make Pineapple Chicken and Rice
Step 1: Sear the Chicken
Start with a large skillet or wok heated over medium-high heat, then drizzle in the olive oil. Add the chicken pieces in a single layer, letting them sizzle away for about 5 to 6 minutes. Stir them every so often, so each piece cooks through and gets just a hint of golden brown on the outside. The aroma of chicken browning is the start of something beautiful!
Step 2: Add Bell Pepper
Once the chicken is mostly cooked, toss in your diced red bell pepper. Let it cook for 2 to 3 minutes. You’re aiming for the pepper to soften just a bit while still keeping its crisp character, bringing color and a gentle sweetness to the pan.
Step 3: Stir in Pineapple
Next up: the pineapple. Stir those sweet, juicy chunks right into the mix. Whether you chose fresh or canned, the burst of tropical sweetness will create an instant flavor lift, playing off the savory elements already in the skillet.
Step 4: Mix and Pour the Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and ginger until well blended. Pour this fragrant mixture over the chicken, bell pepper, and pineapple. Turn the heat down slightly to let the flavors meld and the sauce start to bubble gently—your kitchen will smell irresistible!
Step 5: Thicken the Sauce
Create a quick cornstarch slurry by stirring together 1 tablespoon cornstarch with 2 tablespoons water until smooth. Pour it into the skillet, stirring it in so the sauce thickens and coats everything evenly. This just takes a minute or two, turning your sauce glossy and luscious.
Step 6: Combine with Rice
Take the skillet off the heat, and add your fluffy cooked rice right in. Stir everything together, making sure every grain of rice is covered in that sweet-savory sauce. The rice will soak up all those delicious juices, bringing the Pineapple Chicken and Rice together in one harmonious dish.
Step 7: Finish and Serve
Spoon the finished dish into bowls or onto plates. Sprinkle over the sliced green onions and, if you like, a generous pinch of sesame seeds. Serve it up warm and watch how quickly it disappears!
How to Serve Pineapple Chicken and Rice
Garnishes
The finishing touches elevate this dish from tasty to irresistible. I love scattering plenty of sliced green onions and a sprinkle of sesame seeds over the top for crunch and freshness. Try adding a handful of chopped cilantro or a squeeze of lime if you’re feeling zesty—those little extras make your Pineapple Chicken and Rice pop with personality.
Side Dishes
If you want to round out your meal, you have lots of options. Steamed edamame, crunchy snap peas, or a simple cucumber salad are all fantastic choices that add color and balance. A handful of fresh pineapple wedges on the side also sets off the savory-sweet flavors of the main event.
Creative Ways to Present
For a playful presentation, serve your Pineapple Chicken and Rice in carved-out pineapple bowls (hollowed pineapple halves) for a tropical touch that always earns a smile. Or try portioning it into colorful bowls for a pretty, casual dinner party. However you serve it, don’t be shy—this dish was made to stand out!
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Chicken and Rice keeps beautifully for up to 3 days in an airtight container in the refrigerator. The flavors deepen as they sit, so don’t be surprised if the next day’s lunch tastes even better than dinner!
Freezing
If you want to freeze extra portions, let everything cool completely before transferring it to freezer-safe containers or bags. It’ll keep well for about 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
For best results, reheat leftovers gently on the stovetop over low heat with a splash of water to loosen the sauce. You can also use the microwave—just heat in short bursts, stirring each time, so the chicken warms evenly without drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work just as well in Pineapple Chicken and Rice. They’re slightly juicier and more forgiving if you accidentally cook them a bit longer. Simply cut them into bite-sized pieces as you would with breasts.
What’s the best type Main Course
Jasmine rice is my favorite for its subtle fragrance and fluffy texture, but any white rice will work nicely. You can even use brown rice for more fiber, or opt for cauliflower rice to keep things lower in carbs.
Can I add extra veggies?
Yes! Feel free to toss in snap peas, broccoli florets, or even baby corn. Sauté the veggies with the bell pepper step so they cook until just crisp-tender and soak up some of the sauce.
How can I make it spicier?
If you love a little heat, add a pinch of red pepper flakes or a squirt of sriracha to the sauce. You can also top the finished dish with thinly sliced fresh red chilies for both a kick of spice and gorgeous color.
Is Pineapple Chicken and Rice gluten-free?
The dish is naturally gluten-free provided you use certified gluten-free soy sauce or tamari. Always double-check your ingredients if gluten is a concern for you or your family members.
Final Thoughts
This dish brings sunshine to the dinner table, delivering sweet, savory, and tangy notes in every bite. I can’t recommend Pineapple Chicken and Rice enough for busy weeknights, lazy Sundays, or whenever you need a little extra flavor in your life. Give it a try and let it become a staple in your home—you’ll be glad you did!
Print
Pineapple Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Savor the delightful flavors of sweet pineapple and savory chicken in this easy-to-make Pineapple Chicken and Rice dish. Perfect for a quick weeknight meal or a casual dinner with friends, this Asian-inspired recipe is sure to become a family favorite.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
For the Stir-Fry:
- 1 red bell pepper (diced)
- 1 cup diced pineapple (fresh or canned, drained)
- 2 cups cooked jasmine or white rice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook the Chicken: In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until cooked through and lightly browned.
- Prepare the Stir-Fry: Add diced red bell pepper and cook for 2-3 minutes. Stir in pineapple chunks.
- Make the Sauce: Whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken and vegetables, bring to a simmer.
- Thicken the Sauce: Stir in cornstarch slurry, cook until thickened.
- Combine: Remove from heat, stir in cooked rice until coated. Garnish with green onions and sesame seeds. Serve warm.
Notes
- Use brown rice for added fiber or cauliflower rice for a low-carb option.
- Add snap peas or broccoli for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 410
- Sugar: 15g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
